Bow & Arrow Magazine, Winter 2013 by Bow & Arrow Magazine

WINTER 2013

December 2012

December 2013

lot can happen in a year. Adventures had, ideas begun. Laughs shared, goals set, wisdom gained, setbacks endured. Relationships gained while some—unfortunately—lost. But most of all: dreams imagined and realized. It’s hard not to be sentimental thinking about the very first time the four of us met, wondering if we truly could pull this off. Last December we launched our first ever issue of Bow & Arrow Magazine, and one year later, we are pleased to share our first anniversary with you. Thank you to all those who have supported us from the magazine’s very inception; and for those of you who were skeptical, we hope we’ve given you reason to believe. With the holidays in full swing, we wanted to share new ways to join in the merriment: hors d’oeuvre, sparkling settings, partywear and other delights. We are surrounded by splendid company, decadent sweets, and lovely decor, but most of all, that spirit in the air that inspires us to continue to dream. And for that, we have reason to CELEBRATE.

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8 CONTRIBUTORS 5 Get to know the people behind this issue

STREET SMARTS 36 Embracing fashion as it’s found

SPOTTED: BOWS & ARROWS 6 SWEATER WEATHER 42 Products we love to love A versatile piece for any occasion TWIDDLE & BARD 8 A nostalgic twist to your stationery

WE’RE ONE YEAR OLD! 44 BAM celebrates a wonderful year

5 TIPS FOR THROWING A GREAT HOLIDAY SOIRÉE 14 Know your dos and don’ts

PARTY PLAYLISTS 60 Falen of KDWB, The Gallery, and more

WINE AND CHEESE 19 Finally, an easy guide to pairings FANCY THAT 27 Laura dishes up appetizing recipes

SPRING BREAK 63 An important announcement FEATURED ARTIST 65 Katie Ryan, fashion artist

CRUSHING ON BLUSH 34 Show your cheeks some love

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BOW & ARROW Directors Weâ&#x20AC;&#x201D;Katie, Vanessa, Jaclyn, and Lauraâ&#x20AC;&#x201D;all work together to create each issue of Bow & Arrow Magazine. Although we all do a little bit of everything for the articles, photo shoots, and final design, we also have our individual areas of expertise, education, and talent. Unless contributors are specifically credited, our group of four puts everything together from the front to back cover. Katie Dosen, Fashion Editor katie@bowandarrowmag.com

Jaclyn Hansel, Photography Director jaclyn@bowandarrowmag.com

Vanessa Fangmeier, Creative Director vanessa@bowandarrowmag.com

Laura Wiering, Lifestyle Editor laura@bowandarrowmag.com

Want to be a contributor to Bow & Arrow Magazine? We are always looking for talented individuals to help us out. If you would like to offer your talents to Bow & Arrow Magazine, we would love to talk about opportunities available. Please email us at hello@bowandarrowmag.com or visit www.bowandarrowmag.com

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BOW & ARROW Contributors

Born and raised with Midwestern roots, Sarah Hrudka has a proud and strong appreciation for hard work, bear hugs, thank you cards, folk music and large gatherings to break some bread. Her love of art has been innate, as she would watch her dad paint in his studio at night, or write down the names of photographers in Vanity Fair in her composition notebook. When she is not behind the lens, you can find her walking the lakes with her dogs, at the farmer’s market, or enjoying a local brew on an outdoor patio.

Katie Ryan is a recent college grad who has turned her passion for art and fashion into a new venture, taking the leap into small business ownership with Queenikathleeni Designs. With her signature red lipstick and a venti Starbucks in hand, Katie creates whimsical and feminine designs for both her Etsy shop and for custom pieces. The fun and trendy illustrations of Queenikathleeni Designs feature girls that live in a dream world of high fashion and a “pearls for breakfast” lifestyle.

Rachelle Mazumdar is the chic and sassy marvel behind Style-Architects’ aweinspiring weddings and special occasions. With over eight years of event experience, Rachelle has orchestrated stylish events from 12 people to 1,200. As a mother of three boys, Rachelle gets her “girly fix” through her detailed wedding and special occasion planning at Style-Architects. Rachelle enjoys traveling, (she’s been to four continents!) good food and wine and, of course, hosting flawless parties for her family and friends.

Ashley Kohler graduated from the University of Minnesota with a degree in graphic design. She currently works in marketing at an architectural firm in St. Paul, MN. Ashley designed the Bow & Arrow logo (have you ever noticed how it’s both a bow and an arrow?), and helped us out again with the illustrations on page 14. She pursues various types of art in her free time including graphic design, illustration, painting, and knitting.

Kyle Johnson-MacPherson is the Photography Director at Periscope. He has been there since 1997. In that time he has had many diverse and challenging photography shoots. He has cooked and shot fried eggs on a sidewalk, hung out of helicopters and has recently had some slobbery cow close encounters. When not out traveling and shooting on location, he can be found in the photo studio creating outstanding product and still life photography. As a father of 2 active boys his free time and weekends are spent chauffeuring, cheering and supporting from the sidelines. Naturally, he has a camera in hand.

Thank you for contributing to this issue of Bow & Arrow Magazine!

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F D 6

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Spotted : Bows & Arrows H

A Knit headband in merlot, Leila & Olive www.shopleilaolive.com B Bow earrings, Lily and Violet www.lilyandviolet.com C Patent Leather Bow Belt, Lily and Violet www.lilyandviolet.com D Just the Right Direction Tee, ModCloth www.modcloth.com E Hooded sweatshirt, Cotton On www.cottonon.com F Hair bow clips, Lia Bella Shop www.liabellashop.etsy.com G Audrey Sweater, Lily and Violet www.lilyandviolet.com H Arrow earrings, Target www.target.com I Style This Way Tights, ModCloth www.modcloth.com Bow & Arrow Magazine

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he setting couldn’t have been more perfect. Lace table linens, hundreds of vases, sparkling mirrors and hanging floral arrangements. A vintage settee, zebra throw pillows, colorful coffee table books, candles and bouquets...and three men in their 20s. Enter Bill Coombs, Nick Thompson and Robb McNeill. Standing around a high top table, the three history buffs discuss the exact date of an old Minneapolis city map. “Was it ‘08?” “No, it was 1890s.” “This one definitely was 1894.”

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This may not be how you spend your Tuesday evenings, but for the gentlemen of Twiddle & Bard, this couldn’t seem more normal. The three share studio space with a wedding florist and event planner, hence the décor. “We take pride in the fact that we’re in a femaledominated industry,” said Robb. “It’s fun because it’s a perspective not found very often in the industry. But as you can see, we can make ‘pretty,’” gesturing toward a pink floral letterpress invitation suite. “Pink’s not my favorite color, but I think these invitations are beautiful; it’s an art piece.”

In their college years, Bill met Robb through a mutual friend, and Robb and Nick studied abroad together. As their three friend circles began to intertwine, they realized they had similar interests, and eventually, a similar vision. Bill’s mother is a wedding planner, for whom he did a fair amount of freelance invitation design. Add in Robb’s knack as a renaissance man and Nick’s impeccable business sense, and you have Twiddle & Bard.

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Through an interest in literature, the trio came across the word “bard.” And delving into the etymology, they discovered that “bard” was an epitome of sorts for their brand. Defined as a traveling poet or songwriter, most popularly referring to Shakespeare, it hearkens back to a time gone by, and has a whimsical sense to it. Balancing out the moniker is “twiddle,” which means to aimlessly play with something. They found this wandering discovery phase to be an integral part of their creative process. “We ‘twiddle’ with a project until it gets where it needs to be,” Bill said. “And we wanted something timeless. It gives a feel that you’re not really sure if it started a couple years ago, or if it has been around since the 1880s as a publishing company.”

It is this timelessness that gives their company a unique look. Bill derives much of his inspiration from historical documents—maps, architectural drawings

and prints. They frequent antique stores looking for old postcards, and are regulars on the Library of Congress website, which is host to a treasure trove of work that is public domain. Bill looks for patterns, interesting color combinations, or images from the turn of the century. With all the makings of a traditional aesthetic, Bill, Robb and Nick are encouraging a resurgence of craftsmanship. “You look back, and there used to be sign painters, and cobblers, blacksmiths, and that was their creative outlet, their art form. And at some point we gave up on art going into architecture, or print or literature. We let the mundane become mundane,” Robb said. “But for us, we send something out in the mail and we want someone to hold in their hand and touch it, and to appreciate the feel and the textures.” Attempting to bridge the gap between the craftsman and consumer, they are hoping that people will begin to think about the process. “We want someone to think about the person who put their energy into it, whether it’s printing or thoughtfully designed,” Bill said. Robb frankly agreed. “Most of the time I get an invitation, put it in my phone and then throw it away. We don’t want people to do that. We want it to be a work of art in itself.”

From beginning to end, it’s a collaborative process, Nick explains. “And always a combination of the physical sketching and the digital implementation.” A one-onone, very involved approach, the team will sit down with the customer, and go over the theme. From there they move to color palette, paper samples, and discuss layout. Bill believes that typography sets the foundation for the piece, so the selection of font is critical. Taking into account the overall style and look of a client, he pays careful attention to their personalities. For weddings specifically, they derive a lot of direction from location, destination or locale. Twiddle & Bard also works with clients to determine the best mode of printing. They prefer to work on letterpress,

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which is the highest form of printing. It’s considered “kingly,” and is traditionally used for major events like royal weddings or inaugurations. The process is very time-intensive, as each piece is completely hand-done, one at a time. The ink is actually pressed into a special paper, which gives it a unique texture.

With everyone trying to create a brand for themselves or for an event, Twiddle & Bard is truly able to shine. All three of them come from some sort of background in branding, and it’s an obvious strength. They design entire suites of invitations—from save-the-dates to maps to envelopes (complete with patterned envelope liners) to thank you’s. These men have it down. This cohesiveness adds more depth to someone’s personal brand or event, especially with letterpress printing. And Bill insists that letterpress is branding in itself. “People are constantly inundated with business cards. You have to distinguish yourself, whether through printing or really nice design, or a combination of the two.” Robb believes that people are willing to spend more to make the right impression. “I think there is a market for people who are seeking out quality, and are willing to spend a little more money if they know it’s going to last. It’s who you are and how you’re trying to present yourself. People put so much equity into their digital presence these days—their website or Facebook— but when you have something in print to complement those, it legitimizes your brand so much more.”

And they understand the importance of developing a brand from the ground up. “There’s a huge resurgence of small businesses,” Nick said. “Our generation wants to create something and have it be their own. This is something that we made, and we put it out into the world.”

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The trio hopes to continue their business-to-business partnerships by working with local companies and supporting other small businesses like their own. “It has been enjoyable and an easy process,” Robb said. “Part of our success has been partnering with other similar, like-minded companies and vendors who put a lot of stock into their craft. “ And stationery isn’t their only iron in the fire. From beer labels for a local brewery to social media illustrations, the crew is busy. Most notably, they are working on a special run of jacquard blankets, featuring handetched maps of St. Paul and Minneapolis, through Faribault Woolen Mill Co. The statement blankets will be sold at specialty retail shops, further extending their networks, possibly into more retail. “It’s funny how we compiled ourselves as a stationery company that can do invitations and print, and then to see what other projects come our way. These relationships could expand into more pattern design, such as wallpaper and wrapping paper. Really, the possibilities are endless,” Robb noted. “But the coolest thing is that people are truly appreciative of the work. The best feeling is handing over your product and seeing someone’s eyes light up. People like what we’re doing and like supporting it.”  www.twiddleandbard.com

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By Rachelle Mazumdar, Style-Architects Illustrations by Ashley Kohler

‘Tis the season for parties! And we’re not talking about the parties that filled your schedule every weekend throughout college, but an upgraded soirée with handcrafted cocktails, hors d’oeuvres, and a dress code that doesn’t include sweatshirts or baseball caps. Follow the tips below, and you just may be crowned “hostess with the most-est!”

Plan ahead If you ask our events team, planning a fab party is all about nailing down the details and creating lists on top of lists. First and foremost, put serious thought into your guest list. It’s all about balance. Make sure you include a mix of couples and singles. I always recommend inviting “buffers” (friends who can talk to anyone and everyone), comedians, and connectors. These are people who will spark the conversation. Be sure each set of guests knows at least two other sets of guests (potential clients or in-laws may not mix well with alcohol)! Next, identify the main components such as linens, dishware, glassware and paper products. Fun paper products (such as branded invites, menu cards, and food tents) add a nice personal touch and show your guests that you went the extra mile!

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Gourmet options Make sure to have a set drink menu to cater to all of your guests. One way to add a personalized element to your party is to offer a signature cocktail alongside the traditional favorites of beer, wine, and mixed drinks. Let’s face it: everyone loves a reason to party. However, sometimes people can party a bit too hard. It’s important to always have enough food or snacks to help counteract the drinking. Plan on a wide selection of foods to keep your menu balanced. Half of the items should include a protein and there should be vegetarian options in the mix. Include a cheese selection, but be sure cheese and bread are not the mainstay. Also, make sure to keep your glutenfree, vegan, and vegetarian friends in mind so they have something to snack on, too! In addition to food, setting up a hydration station will also help alleviate over-served guests. I always recommend a cute bin with lots of water bottles for guests to take at will.

Create the environment A good environment is key in hosting a successful gettogether. Let’s start with lighting. Lighting is an essential component to setting the mood of your event. Lower the lighting and have plenty of candlelight, which is a classic way to add a touch of glam and drama. Music can make or break the energy at a party. If you’re putting together a playlist using services like Spotify, Pandora or I Heart Radio, spring for the membership— sans commercials! The playlist should reflect the vibe. Start with more mellow tracks, progressively speeding up with the energy of the night. Set the stage for engaging chats by pulling in extra chairs, poufs, or ottomans for comfortable perching. Arrange the furniture so the floor plan is open and it is easy for guests to move around. Also make sure you have plenty of tables on which to set drinks and plates.

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Guest etiquette It’s important to make your guests feel comfortable from the moment they walk through the door. Make sure to greet guests as they walk in, offering to take their coats and give them their drinks of choice. Introduce them to several other people, helping them get started in conversation. If a guest brings a hostess gift, thank him or her for the generosity, and say you look forward to opening it later (so you don’t embarrass guests who did not bring a gift). Keep an eye out at all times! Does someone need a refresher on his or her drink? Do the hors d’oeuvres need to be restocked? Are there dirty plates and glassware sitting around? Has someone had too much to drink or is someone acting as a wallflower? Your primary goal when entertaining is ensuring that your guests are having fun and feeling comfortable. As the entertainer, it’s important to flit around the room (when you aren’t running around working). Do not spend too much time with some guests and neglect others—make sure everyone’s presence feels appreciated!

Stay cool, calm, and collected Although putting on a party comes with tons of prep work and running around to ensure a flawless night, don’t take it too seriously, and stay calm. I have a motto that a party is not a great party unless a glass gets broken. Take it all in stride and have fun! 

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wine

cheese Perfect pairings for the perfect party

Bow &by Arrow Magazine Cheeses and pairings provided Jerryâ&#x20AC;&#x2122;s Foods 19

petite sirah

AND

cheddar

Finding its home in Seattle’s historic Pike Place Market, Beecher’s handcrafts their signature cheese, Flagship. The cheese is a semi-hard cow’s milk cheese with a uniquely robust, nutty flavor. It is carefully aged for 15 months to fully develop its complex flavor and ever-so-slight crumble. Use Flagship as the headliner on an artisan cheese plate, crumbled into a breakfast omelet or frittata, or as an added layer of depth to your favorite macaroni and cheese recipe. Pairing Suggestion: Pouilly Fuisse or Petite Sirah wine, or with an India Pale Ale or a Hefeweizen beer. Pictured: Bogle Vineyards Petite Sirah, California Beecher’s Flagship Handmade Cheddar

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chardonnay

AND

triple creme

This popular cheese is named for a Northern California landmark: the majestic Mt. Tamalpais. Made from Straus Family Dairyâ&#x20AC;&#x2122;s fresh organic milk, this triple cream was the companyâ&#x20AC;&#x2122;s first foray into aged cheeses. It bears a light, buttery smooth flavor, with hints of white mushroom. Pictured: Chateau St Jean Chardonnay, Sonoma County Cowgirl Creamery Mt Tam Triple Creme Organic

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cabernet

AND

espresso-lavender rubbed

This unique espresso and lavender hand-rubbed cheese is made from the milk of Jersey cows, bearing a full-bodied, smooth, creamy texture. The espresso is a blend of South American, Central American, and Indonesian beans mixed with French Superior lavender buds, and freshly ground onsite. The mixture is then diluted with oil to suspend the dry ingredients in the rub. Rubbing the cheese produces notes of butterscotch and caramel near the rind, which find their way to the center of the cheese. Pairing suggestions: Medium and full-bodied wines, ports, bourbons, ales, stouts and ciders. Great with toasted nuts, chocolate, fresh fruits or charcuterie. Pictured: Louis M. Martini Cabernet Sauvignon, Sonoma County Beehive Cheese Co., Barely Buzzed Espresso/Lavender Rubbed

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tempranillo

AND

manchego

The Manchego is produced in the La Mancha region of Spain, made from unpasteurized sheepâ&#x20AC;&#x2122;s milk. The traditional use of grass moulds leaves a distinctive, traditional herringbone basketweave pattern, pressed on the inedible rind. A hearty, dry cheese, it has a nutty flavor. Pictured: Radio Boca Tempranillo, Valencia, Spain Ponce de Leon Manchego

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riesling

AND

semi soft part-skim

Jarlsberg is a mild, semi-soft Norwegian cheese, made of cowâ&#x20AC;&#x2122;s milk. Created by Anders Larsen Bakke, it resembles a Swiss Emmental with distinctive, open and irregular "eyes." Often Jarlsberg is mistaken as a Swiss cheese because of its characteristics, though it tends to be sweeter and stronger. Beneath the iconic Jarlsberg yellow-wax rind is a semifirm yellow interior that is buttery, rich in texture, with a mild, nutty flavor. It is an allpurpose cheese, good for cooking as well eating as a snack. Since the cheese melts so well, Jarlsberg tastes delicious on sandwiches, fondues, quiches and on hot dishes. Pictured: Loosen Bros Dr. L. Riesling, Mosel , Germany Jarlsberg Semi Soft Part-Skim Cheese

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prosecco

AND

brie

This French innovation bears a mild, buttery flavor. Fromage d’Affinois may remind you of a triple-creme, with its silky texture, achieved by ‘’ultra filtration,’’ which breaks down the fat molecules in the milk in order to further disperse them through the paste. The result is a thick, nearly-whipped spread of tangy, milky goodness. Pictured: La Marca Prosecco, Treviso, Italy Guilloteau Brie Fromager D’Affinois

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riesling

AND

mixed-milk

From Vermont, this cheese combines high-quality pasteurized goat’s milk with cow’s milk and cream. A slow, lactic set paired with a delicate, crinkly rind make for a cheese that is rich, mouth-coating, earthy, and satisfying. Pairing: Riesling or Sauvignon Blanc for a classic match, or a nice citrusy hefeweizen. Pictured: Loosen Bros Dr. L. Riesling, Mosel, Germany Vermont Creamery Double-Cream Cremont

To purchase cheeses, please visit a Jerry’s Foods near you: www. jerrysfoods.com 26

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Delectable small bites

that will spruce up your holiday party Recipes by Laura Wiering

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C rab Tartlets with Cranberry Reduction

Phyllo dough, thawed ¼ stick butter for the dough 8oz. crab meat, chopped 1 package cream cheese, room temperature ½ C. green onions, coarsely chopped 1 jalapeño, finely chopped 2 T. fresh squeezed lemon juice 2 tsp. Old Bay 1 tsp. garlic salt black pepper Carefully unroll the thawed phyllo dough. On a clean, flat surface, lay down one layer of the thin dough, and brush with melted butter. Be careful, the dough is very fragile. Add another layer of dough on top of the buttered layer, and then spread another thin layer of butter. Continue to build this stack of dough, alternating with a layer of melted butter. Four layers is a good place to start if you are making a large batch, otherwise you’ll be buttering and layering all night. Cut into squares and place in a greased muffin pan. Push down in the center so they form little cups. Preheat your oven to 400 degrees F. To prepare the filling, combine the cream cheese, crab meat, green onion and jalapeño. Add in the Old Bay, garlic powder, lemon juice and cracked pepper to taste. Spoon into each phyllo cup, distributing equally amongst the moulds (this recipe makes about two dozen medium-sized tartlets). Bake for about 1015 minutes, or until the phyllo dough has become crispy and turned a golden brown.

Sauce: 1 C. fresh cranberries 2 T. granulated sugar ½ C. water To prepare the sauce while the tartlets are baking, combine the water and fresh cranberries in a saucepan and bring to a boil. Add in the sugar and stir until it dissolves. Let the sauce boil until most of the water boils off, then simmer until the cranberries have reduced to a liquid. Add more sugar to taste. Remember that you want the tartness of the cranberries to balance the richness of the cream cheese! Once many of the cranberries have liquefied, but yet have maintained the shape of most of the berries, remove from heat. Top the warm tartlets with dollops of cranberry reduction and serve hot.

Laura’s note: These are a favorite for my family, albeit time intensive. But I promise you—every time we break out the phyllo dough, it is well worth it! They’re gone in seconds. Literally. This variation is new with the addition of Old Bay seasoning. It is inspired by my sister’s current residence in Baltimore, home of the Maryland Blue Crab, which boasts the best crab I’ve ever had in my quarter century years of existence. This would also be fabulous topped with a vinegar slaw or pico de gallo.

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Artichoke Fig Spread with Rosemary Garlic Crostini

14 oz. marinated artichoke hearts, drained 1 C. dried figs, chopped Âž C. yellow onion, finely diced Âź C. homemade pesto 2 T. olive oil mayonnaise 1 T. Briannaâ&#x20AC;&#x2122;s Honey Mustard (critical) 2 T. plain Greek yogurt

Coarsely chop the artichoke hearts and combine with dried figs, onion and pesto. Add in mayonnaise and honey mustard, and add Greek yogurt as needed to create a stiff spread. Only add enough to make it creamy, yet take care not to make it too liquidy. Crack fresh peppercorns to taste.

cracked pepper

needles and minced garlic. Cut small slices of a baguette and brush with the buttery sauce. Bake at 425 degrees F for about 10 minutes, or until the baguette has turned golden brown and the bread is no longer soggy. Serve the spread cold on the side of the warm crostini.

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For crostini, melt a small amount of butter and mix in rosemary

Candied Almonds 1lb raw almonds (or any variety of nutâ&#x20AC;&#x201D;great with pecans) 1 C. granulated sugar 2 tsp. cinnamon 3 tsp. salt 2 egg whites 2 T. water 1 tsp. vanilla

Lauraâ&#x20AC;&#x2122;s note: I first tasted this spread at an office potluck. And that is when I fell in love. It looks a little intimidating, and the dried figs included in the ingredient list may scare people off. But the good news is this will leave more of the savory spread to the people who truly love its complex flavors: lively basil, bitter artichokes, with a touch of sweetness in the fig. Experiment by adding lemon juice to set off the basil flavor, or add in chicken to create a savory luncheon salad.

Preheat your oven to 375 degrees F. Combine the sugar, cinnamon and salt in a gallon-sized plastic bag. Whisk together the egg whites, water and vanilla. Toss the almonds in the egg white mixture until all are fully coated. Using a slotted spoon, drain the almonds from the liquid and transfer to the sugar mixture in the bag, avoiding excess liquid. Shake the almonds in the bag, making sure that all are evenly coated with the sugar mixture. Transfer the sugared almonds to a baking sheet lined with parchment paper (the parchment paper is a MUST). Spread the nuts evenly and toast in the oven for 45 minutes to 1 hour, stirring every 15 minutes. The almonds will be ready when they are no longer wet and sugar has crystallized. Lauraâ&#x20AC;&#x2122;s note: Experiment by substituting ground ginger for cinnamon, or by adding maple syrup to the liquid mixture.

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Red Wine Risotto 2 C. Arborio rice (the variety is paramount) 1 medium yellow onion, diced Extra virgin olive oil 1 C. red table wine

Next, add in the red wine and stir until it evaporates and is absorbed by the rice. Then begin adding in the hot chicken broth, ½-1 cup at a time. Stir constantly as you wait for the broth to absorb into the rice before adding in more. Be patient with this step! Once you’ve added all of your broth, simmer on low until all of the liquid has been absorbed and the rice is creamy,

3 ½ C. low-sodium chicken broth 3. T. unsalted cold butter, cubed ¾ C. Pecorino Romano cheese, plus some for garnish

yet al dente. Remove from the heat and add in the cubes of butter and shredded cheese, and stir until fully melted and integrated. Top with more shredded Pecorino. Serve hot.

In a large skillet, heat the olive oil over medium heat and then sauté the onion until it is translucent. In another sauce pan, heat the chicken broth until hot. Add in the Arborio rice to the skillet with onion, and toast the rice until lightly brown and opaque. This always seems to take longer than anticipated, but be careful not to burn!

Laura’s note: Ever since I had a similar dish in Bologna, Italy (yes, food capital of the planet), I had to try it myself. Its savory creaminess pairs well with chicken, or with mushrooms. Concerning the rice, it is necessary to use a high-starch short to medium grain. These varieties are able to absorb liquids easily and release their starch so they have a sticky consistency when cooked. In addition to Arborio, you could use Baldo, Carnaroli, or Padano varieties.

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Apples

Horseback

1 package bacon (16 slices) 1 Pink Lady apple 1 block Pecorino cheese 16 small sprigs of rosemary branches Cut the apple into 16 equal parts. On top of the apple, place one stick of block cheese. Wrap the apple and cheese together using a slice of raw bacon. Use a rosemary sprig instead of a toothpick to keep in place. Place a cooling or baking rack in a pan and position each piece on the rack. This will allow the bacon to roast on all sides, without it sitting in the grease. Bake on 425 degrees F for about 20 minutes, until the bacon is fully cooked, and the apples and cheese have softened. The cheese should not fully melt (it’s a hearty cheese), and the apple should not be mushy. Laura’s note: Apples on Horseback are a traditional holiday food—common with prosciutto. For substitutions, try prosciutto in lieu of bacon, or cheddar instead of Pecorino (most dry, hard cheeses will do). Or incorporate jalapeño slivers to give them a kick! 

Recipes adapted from Brown Eyed Baker, the personal collection of Kathy Culley, FoodNetwork.com and Food & Wine Magazine

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Leaving our bronzer for summer months, it’s time to break out those rosy hues. But what kind should you use? Take a pick from these three products, BAM approved.

A Pressed powder Like a good sidekick, this blush is an old reliable, and gives you the results you’d expect. The easiest to control, this blush should be a staple in everyone’s makeup case. Pictured: NYC Cheek Glow Blush in West Side Wine

B Powder cream It feels like fondant, with an abundance of pigment. You get a vibrant pink, with a slight sheen. But be careful not to add too much of this one—a little bit goes a long way! Pictured: Maybelline Dream Bouncy Blush in Fresh Pink

C Whipped mousse This light cream application has the consistency of whipped cream. A very smooth, matte finish, this blush leaves your cheeks smooth and even. The most expensive of the blushes, this one is worth the pocket change. Pictured: L'Oréal Magic Smooth Soufflé Blush in Celestial Bow & Arrow Magazine

Photography by Sarah Hrudka 36

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STREET SMARTS Bow & Arrow Magazine

FAS HIO NAB LY WAITING

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MIXING IS M ATCHING

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C A N â&#x20AC;&#x2122;T B E TA M E D

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T RAV E L IN LAY E R S

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On the go

We mixed and matched this comfy sweater from Target into styles we each would wear. Keep an eye out for a versatile piece like this for your closet!

Cozy Saturday at home

Vanessa: Sweater, Target; Fleecelined leggings, Indero; Slippers, Laura Ashley; Coffee mug, TJ Maxx

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Katie: Sweater, Target; Jeans, Motto Boutique; Hat, Forever 21; Sunglasses, Nordstrom

Casual with a kick

Jaclyn: Sweater, Target; Faux leather leggings, Express; Baseball cap, personal collection; Necklace, Charming Charlie; Nude heels, Aldo

Girlsâ&#x20AC;&#x2122; night out

Laura: Sweater, Target; Sequined skirt, vintage; Heels, Target; Necklace, Forever 21

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Happy Birthday , Photography by Kyle Johnson-MacPherson of Periscope Studio

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BAM! Bow & Arrow is one year old, and we have so many reasons to celebrate! We are thankful for you, thankful for one another, and thankful that we are able to continue doing what we love.

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Words you’ve lived by this last year “See more naïvely.” Best thing about BAM By far, it’s the people we’ve had the opportunity to meet and work with. There is so much talent out there and it is so inspiring to watch it come together and start something new. Favorite kind of cake Chocolate with cream cheese frosting! Song you can’t help but dance to "Yo No Sé Mañana." It is my favorite salsa song. If it comes on, I am on the dance floor—even if I have to dance by myself. Dress you’re wearing Classic Twist Dress in Magenta, ModCloth $54.99

Bow & Arrow Magazine

Words you’ve lived by this last year “Life is short; wear fake eyelashes.” Best thing about BAM Direction in a time of uncertainty. Favorite kind of cake White on white, chilled. But none of that whipped buttercream crap. Song you can’t help but dance to "Love Shack" by the B-52’s Dress you’re wearing Holiday Brunch Dress, ModCloth $82.99

Bow & Arrow Magazine

Words you’ve lived by this last year “Don’t go anywhere without a smile.” Best thing about BAM New life-long friendships. Favorite kind of cake Hands down, red velvet Song you can’t help but dance to "Glamorous" by Fergie Dress you’re wearing Fanfare Lady Dress, ModCloth $104.99

Bow & Arrow Magazine

Words you’ve lived by this last year “You’re younger today than you’re ever going to be.” Best thing about BAM Using my time and energy to the fullest, rather than letting my potential waste away. Favorite kind of cake Angel food cake with a chocolate pudding frosting. Song you can’t help but dance to "Party in the USA" by Miley Cyrus Dress you’re wearing Promoting Elegance Dress in Diamonds, ModCloth $147.99

Bow & Arrow Magazine

WE ASKED A FEW PEOPLE WHO KNOW A THING OR TWO ABOUT MUSIC TO PUT TOGETHER PLAYLISTS FOR PARTIES THEY WOULD THROW. HERE’S WHAT THEY SAID:

The Gallery

Jamison Murphy

BAM’s favorite L.A. band

Local Minnesota Artist

A general-use party playlist (believe it or not, this is the lean version)

“20-Something’s Guide to The ‘90s and Early ‘00s”

Black or White Michael Jackson No Sleep Wiz Khalifa Forgot About Dre Dr. Dre ft. Eminem Animal (Mark Ronson Remix) Miike Snow Simple Song The Shins Get Lucky Daft Punk I Wish Stevie Wonder The Dark Of The Sun Tom Petty & The Heartbreakers

Fat Lip Sum 41 All Star Smash Mouth Basket Case Green Day In The End Linkin Park Clint Eastwood Gorillaz Every Morning Sugar Ray Jumper Third Eye Blind Song 2 Blur

Eminence Front The Who

Absolutely Nine Days

Movin’ Out (Anthony’s Song) Billy Joel

My Own Worst Enemy Lit

Livin’ Thing Electric Light Orchestra

Say It Ain’t So Weezer

Narcolepsy Third Eye Blind

All The Small Things Blink-182

If It Makes You Happy Sheryl Crow

Kryptonite 3 Doors Down

You Got It Roy Orbison

Iris Goo Goo Dolls

1901 Phoenix

Listen now: http://tinyurl.com/mn95bc2

Dreams Fleetwood Mac Listen now: http://tinyurl.com/oc3pqk6

The Bad Touch The Bloodhound Gang

Bow & Arrow Magazine

Falen

Doug Louiselle

Radio host, 101.3 KDWB

Emerging Musician/DJ

Because I’m getting married in April, "A Girls' Night," or more so, "A Bachelorette Party Playlist“

The “Tonight Is Gonna Get Weird” Playlist Love Inc Booka Shade

In Da Club 50 Cent Oops!...I Did It Again Britney Spears Gin and Juice Snoop Dogg Everybody (Backstreet’s Back) Backstreet Boys

My Sister (Original Mix) Weiss [UK] Super Flu Va Ga Va Ga (with Hjalmar) Snake Charmer Bag Raiders

Single Ladies (Put A Ring On It) Beyoncé

The Show (Lars Moston & Teenage Mutants Remix) Mike Mago

Genie In A Bottle Christina Aguilera

Nobody (CRNKN Remix) Must Die!

Ignition Remix R. Kelly

Icarus (Extended Mix) Madeon

We Can’t Stop Miley Cyrus

Gas Pedal Sage The Gemini (ft. IamSu)

Hey Ya! Outkast Bootylicious Destiny’s Child

Everyday Birthday Swizz Beatz (ft. Chris Brown & Ludacris)

SexyBack Justin Timberlake

I Rave You Basto

Pony Ginuwine

Sleaze ft. Mastajam (Original Mix) Knife Party

Listen now: http://tinyurl.com/k96mdzs

Listen now: http://tinyurl.com/ob36y6y

F O L LOW B OWA N DA R R OW M AG O N S P OT I F Y T O H E A R T H E S E P L AY L I S T S A N D M O R E !

Bow & Arrow Magazine

Bow & ArroW is going on spring break Things are moving quickly for us. So quickly, in fact, that we will not be releasing a spring issue. Why, you may ask? We are going to take that precious time to make enhancements that we know you will love. But please don’t worry, we’re not going anywhere. We have exciting things in store, and we can’t wait to share them with you. Continue to follow us on our blog, Instagram, Facebook and Twitter. We promise you won’t regret it. Cheers! xo, BAM

Bow & Arrow Magazine

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“Rian” Prismacolor pencil on paper, 2013 Bow & Arrow Magazine’s Winter 2013 Featured Artist: Katie Ryan | www.etsy.com/shop/queenikathleeni Bow & Arrow Magazine

What a year !